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The Best Banana Nut Bread

Overripe bananas are key!

This really is the best banana bread recipe I have ever made. And I usually make it when I have some over-ripe bananas that are just begging to be used. If I catch them before they become too ripe then I will usually make banana pudding. Those overripe bananas help make this bread so moist!

This really is a fairly simple bread to throw together. You can make it with or without the streusel topping. I do like to add some banana extract to the batter because I like a really strong banana flavor but if you don’t have it on hand, just substitute with vanilla extract.

Preheat oven to 325F degrees. Spray loaf baking dish with nonstick spray. In a medium bowl, combine mashed bananas, eggs, butter and sugar and extract. Mix thoroughly, then add dry ingredients; flour, baking powder, salt and cinnamon. Mix until combined then stir in chopped walnuts. Pour batter into baking dish.If you want to make optional streusel topping: Combine flour, butter and sugar until crumbly. Sprinkle on top of batter. Bake for about an hour. Bread should spring back to the touch. Or you can insert a toothpick in the middle. It should come out clean (no batter sticking to it.) Allow to cool before slicing.

Enjoy!

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The Best Banana Nut Bread

Prep Time15minutes

Cook Time1hour10minutes

Total Time1hour25minutes

Servings1loaf

AuthorThe Country Cook

Ingredients

For the bread:

3very ripe bananasmashed

2eggs

1/3cupmelted butter

½cupsugar

1teaspoonbanana extractoptional

1 ¾cupall-purpose flour

2 ¾teaspoonsbaking powder

½teaspoonsalt

1 ½teaspoonscinnamon

½cupchopped walnuts

Optional Streusel Topping:

¼cupflour

2tablespoonssoftened butter

2tablespoonssugar

Instructions

Preheat oven to 325F degrees.

Spray loaf baking dish with nonstick spray.

In a medium bowl, combine mashed bananas, eggs, butter and sugar and extract.

I love bananas in any form and bread is one of my most favourite ones 🙂 Yours looks so exquisite! It's a great idea to sprinkle the bread with streusel (haven't thought of that before) – I'll have to try it next time when making bread 🙂

This looks wonderful!! Im wondering, when a recipe calls for All-purpose flour, is there any way to use Self-Rising rather than A.P.? Thanks for the suggestions-Love all of your recipes, Brandi!! You make executing them so much easier than any other blog Ive read-Thank you for that! Youre the best!! 🙂

Banana cake is always yummy. When bananas are starting to go black and you don't have time or have the energy to make a cake, they can be peeled and frozen. When you are ready to make a cake, just take them out of the freezer and within 10 minutes they are ready to use for baking.

Sooo good! For my son I had to make a glutenfree banana bread. It was my first banana bread and it turned out delicous. To compensate the glutenfree flour, I took 4 Bananas and about 2,5 cups of flour. My son loves it which is thebest compliment. Thanks for the recipe.

Hi! I know this is an old post, but your banana bread looks fabulous! I always have a difficult time with the middle part being done all the way. What kind of pan do you use? (Non-stick dark, glass, metal, etc)